Sooji'r Paayesh - Sooji kheer

Preparation time :  5 mins

Cooking time         :  40 mins

Serves                         : 4

Ingredients:

• Semolina(sooji)       - 1/2 cup
• Sugar                          - 1/2 cup
• Milk                            - 1 Litre
• Cardamom powder - 1/3 tsp
• Raisins                       - 3 Tbsp
• Cashew nuts             - 3 Tbsp
• Ghee                           - 1 Tbsp

Method:

1. Heat a heavy bottomed pan.

2. Add ghee. Add the sooji and roast in low flame till sooji releases aroma.

3. In a separate pan heat the milk and bring it to boil.

4. Add the boiled milk in sooji. Add crushed cashew nuts, raisins. Keep stirring so that no lumps are formed. Cook till sooji is completely done and turns soft.

5. Add sugar and cardamom powder. Give it a good stir and mix everything well. Cook till it thickens a bit.

6. Serve at room temperature or chilled.

Nolen Gurer Paayesh

Nolen gur or date palm jaggery is a very special item in Bengali kitchen. It is widely used in desserts for its special taste and flavor. It adds a very luscious flavor to every dish and adds an awesome taste. 

This was my first attempt on payesh(rice pudding also called kheer in Hindi) with date palm jaggery and it turned out real awesome.

Preparation time :  20 mins

Total time                :  1 hour

Yields                        : 4-5 

Ingredients:

• Whole milk                                 - 2 Liters
• Rice                                              - 4 Tbsp(Preferably Gobindhobhog)
• Sweetened Condensed milk    - 1/3 can 
• Nolen gur(Palm jaggery)         - 1/2 cup
• Bay leaf                                       - 1
• Green Cardamoms                   - 4
• Raisins                                        - 2 Tbsp
• Cashews                                      - 1/2 cup
• Pistachios/Almonds                 - For garnishing

Method:
1. Wash the rice and then soak in water for around 20 minutes.
2. Remove the rice from water and spread in kitchen towel to dry. 
3. In a heavy bottomed pan add milk and bring it to boil. Add bay leaf. Keep cooking the milk on medium low flame, stirring continuously till it reduces to 2/3rd.
4. Split the cashews and add in the milk. Add the raisins as well.
5. Add rice and cook with frequent intermittent stirring till rice is almost done.
6. Add condensed milk. (I usually add condensed milk to make it creamy but it is optional You can adjust the sweetness with jaggery)
7. Crush the green cardamoms into fine powder and add. 
8. Cook till rice is fully cooked and the mix reduces to half the amount.
9. Remove from stove and let it cool down to room temperature. 
10. Grate the palm jaggery and add into the payesh. Mix very well and put it on stove and cook for another 2-3 minutes so that the jaggery melts completely and is well blended.
11. Serve hot or chilled. Garnish with chopped pistachios and almonds while serving.

Mango Kulfi - A perfect dessert for all seasons

On a hot summer day the best way to beat the heat and soothe your soul is by treating yourself with a mango kulfi. The luscious flavor of mango, the rich creamy texture, the sweetness and the chillness is bound to take you to cloud nine. 

Preparation time :  15 mins

Total time                :  6 hours

Yields                        : 3-5 pieces depending on mold size

Ingredients:

• Whole milk               - 3/4 cup
• Whipping cream     - 1/2 cup
• Condensed milk      - 1/2 can
• Mango pulp              - 1 cup
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp
• Pistachios                  - 8-10

Method:

1. Take 2 Tbsp milk in a bowl and warm it up. Add the saffron strands and keep aside for 10 minutes.

2. In a large bowl add whole milk, whipping cream, condensed milk and saffron milk. Beat for few minutes until well blended.

3. Add the mango pulp and beat again for a minute.

4. Crush pistachios and fold in.

5. Pour the mix in molds.

6. Freeze for 6-8 hours.

7. To serve place the molds under tap water for half a minute so that it comes off easily.

8. Beat the summer with this delicious and soothing dessert.

Gulab Jamun

Preparation time :  20 mins

Cooking time         :  15 mins

Yields                       : 20-25 pieces

Ingredients:

• Khoya                     - 1 cup(grated if store bought)
• Maida                     - 4 Tbsp
• Sooji                       - 2 Tbsp
• Baking soda          - 1 pinch of it
• Milk                        - 1 Tbsp(or more if needed)
• Cardamom seeds - 2
• Oil+Ghee              - for deep frying(50-50)

For the syrup:

• Sugar                          - 1 & 1/2 cups
• Water                         - 1 & 1/2 cups
• Saffron                       - few strands
• Cardamom powder - 1/2 tsp

Method:
1. In a mixing bowl add khoya, maida, sooji, baking soda and milk.
2. Crush the cardamom seeds in a mortal pestle and powder them. Add them in the mixing bowl.
3. Mix everything and prepare a nice soft dough.
4. Divide the dough into 20-25 small balls of equal size. 

5. To prepare the syrup add sugar, water and cardamom powder in a pan. Put the pan in medium heat and bring the mix to a boil.
6. Add saffron and mix well. Boil for another 6-8 minutes. Remove from heat and keep aside. Make sure the syrup remains warm until the jamuns are dunked.
7. To make the jamun - in a deep pan add ghee and oil and put on medium heat.
8. When oil is hot add the balls one by one and fry on medium heat till golden brownish from all sides. 
If the oil is too hot the jamuns will appear brown from outside but it would not be fully cooked from inside.

9. When well fried remove from oil and put in kitchen towel to get rid of excess oil.

10. After few minutes dunk the fried jamuns in sugar syrup. Allow the jamuns to absorb syrup and turn soft, smooth and tender.

11. Serve gulab jamun warm or at room temperature or chilled.

Mulo diye Puti maach

Preparation time :  10 mins

Cooking time         :  35 mins

Serves                         : 3

Ingredients:

• Puti maach               - 300 grams, cleaned.
• Radish(mulo)        - 1 medium sized, (apprx. 300 grams)
• Onion                        - 1 medium, sliced
• Green chilli              - 3-4, chopped
• Turmeric powder    - 1 tsp
• Red chilli powder    - 1/2 tsp
• Coriander leaves     - A fistful, chopped
• Oil                              - 2 Tbsp
• Salt                             - to taste

Method:

1. Sprinkle a bit salt and turmeric powder to the fish. Smear them well.

2. Peel the radish. Slice them into thin circular pieces. Then cut every slice into four.

3. Heat 1 Tbsp oil in a pan. When hot add the fish and fry them till well done from both sides. Remove from oil and keep aside.

4. In the same pan add more oil if needed. Heat the oil. Add onion and green chilli. Saute till onion turns translucent.

5. Add the radish. Add salt and turmeric powder. Mix well and cook covered till radish becomes tender.
6. Add half a cup of water and give a good stir. Cover and cook till radish is cooked well.

7. Add the fried puti and coriander leaves. Mix well. Cover and cook for another fives minutes. 
Cook for some more time if there is a lot of gravy. This tastes better little dry.

8. Serve hot with rice. 

Chicken Tangri masala

Never goes a weekend without me preparing some chicken. This is something I tried this weekend and it turned out really well. 

Preparation time :  2-4 hours

Cooking time         :  45 mins

Serves                         : 3

Ingredients:

• Chicken drumsticks  - 6 pieces
• Onion                           - 2 medium sized and 1 small
• Tomato                        - 1 large
• Lime juice                   - 1 tsp
• Green chili                  - 3-4
• Ginger                         - 1 inch
• Garlic cloves               - 6 fat ones
• Coriander powder     - 1½ tsp
• Cumin powder           - 1½ tsp
• Turmeric powder      - 1 tsp
• Red chilli powder      - 1 tsp
• Bay leaf                       - 2
• Star anise                    - 1
• Cinnamon                   - 1 inch
• Green Cardamom     - 1
• Black pepper corns   - 8-10
• Cloves                          - 5-6
• Dried red chilli          - 2-3
• Cashew nuts              - 10
• Mustard Oil                - 3 Tbsp
• Salt                               - to taste
• Nutmeg powder        - 1/2 tsp
• Garam masala           - 1/2 tsp

Method:

1. Marinate the chicken drumsticks with lime juice, salt, little turmeric powder and little oil. Keep aside for 2 to 4 hours. Its better to leave it over night.

2. Cut the small onion in thin long slices.

3. In a blender add the other two onions, tomato, ginger, garlic, green chilli and cashew. Make a smooth paste.

4. Add 1 Tbsp oil in a pan. When hot add the drumsticks and fry on medium heat till brownish from all sides. Remove from pan and keep aside.

5. In a separate pan add remaining oil. When hot add all the whole spices.

6. When whole spices start spreading aroma add sliced onions and cook till translucent.

7. Add the paste that we prepared earlier. Saute till masala is cooked and releases oil.
8. Add turmeric powder, cumin powder, coriander powder, red chilli powder. Mix well and saute for another minute.

9. Add the fried drumsticks at this point. Cook for another few minutes till masala is coated well on the drumsticks.

10. Add a cup of water. Add salt. Give a good stir. Cover with a lid and cook on medium flame for 10-15 minutes stirring intermittently.
11. Sprinkle nutmeg powder and a little garam masala powder.

12. Remove the lid and cook till gravy thickens.
13. Serve hot with roti or pulao. 

Chingri Kochu

Preparation time :  10 mins

Cooking time         :  35 mins

Serves                         : 4

Ingredients:

• Shrimps                    - 12-15 pieces, medium sized
• Taro(Arbi/Kochu)  - 10-12, medium sized 
• Green chilli              - 3, cut in halves lengthwise
• Methi seeds             - 1 tsp
• Bay leaf                    - 1
• Turmeric powder   - 1 tsp
• Red chilli powder  - 1 tsp
• Coriander powder - 1 tsp
• Cumin powder       - 1 tsp
• Oil                             - 2 Tbsp
• Salt                           - to taste

Method:

1. Sprinkle turmeric powder and salt on shrimps. Mix well and keep aside for 15 minutes.

2. In the meantime peel the taros, cut them into 4 pieces, lengthwise. Wash in water. Using a kitchen to towel pat them dry.

3. Heat half the oil in a pan. When hot add the marinated shrimps. Fry each side for few minutes until done.

4. Remove from pan and place in kitchen towel.

5. In the same oil(or add a bit more if needed), add the taro. Sprinkle a pinch of turmeric powder and salt. Fry till well done from each side.

6. Remove from oil and keep aside.

7. Put red chilli powder, coriander powder, cumin powder and the remaining turmeric powder in a bowl. Add 2 Tbsp water and mix everything well till you get a nice paste. Keep aside.

8. In the same pan add a little more oil if needed. When oil turns hot add bay leaf and methi seeds. 

9. When methi seeds turn brownish add the masala paste that was prepared. Saute for about a minute and let the masala get cooked.

10. Add the fried taro. Add green chilli. Saute till taro is well coated with masala.

11. Add 1 and half cups of water. Add salt. Mix well and cook on high heat and bring the gravy to boil.

12. Add the fried shrimps. Give it a good stir. Cover with a lid and cook for 5 minutes.

13. Remove from stove. Serve hot with rice.

Lau Diye Moong Daal

Preparation time :  10 mins

Cooking time         :  40 mins

Serves                         : 4

Ingredients:

• Bottle gourd(Lau/Lauki)  - 1 medium sized
• Moong daal                          - 3/4 cup
• Tomato                                 - 1 medium, chopped
• Green chilli                          - 2, finely chopped
• Grated Ginger                     - 1 tsp
• Paanch phoron                   - 2 tsp
• Dry red chilli                       - 3
• Bay leaves                            - 2
• Turmeric powder               - 1/2 tsp
• Cumin powder                    - 1 tsp
• Coriander leaves                 - a handful
• Oil                                          - 2 tsp
• Salt                                        - to taste
• Ghee                                      - 1 tsp

Method:

1. Peel and chop the bottle gourd into small thin pieces. Wash and keep aside.

2. Dry roast the moong daal on low flame till it turns little brownish and releases nutty aroma. Be careful of not over roasting them. 

3. Boil the roasted daal  with a little salt till almost cooked and still intact(not mushy). 

(I used pressure cooker for 2 whistles)

4. In a pan add oil and temper with dry red chilli, paanch phoron and bay leaf.

5. When paanch phoron starts spluttering add grated ginger and saute for 30 seconds.

6. Add chopped tomatoes and green chilli. Saute till tomato is cooked.

7. Add turmeric powder, cumin powder. Mix well and cook till masala is cooked well..

8. Add chopped bottle gourd. Sprinkle salt. Give a good stir and mix everything well. 

9. Cover and cook with intermittent stirs in between till bottle gourd is tender and cooked. 

(If it releases a lot of water cook on high flame to get rid of it)

10. Add the cooked moong daal. Mix everything well. 

11. Garnish with chopped coriander and a tsp of ghee.

12. Serve hot with rice and any bhaja.

Tomato Rice

Preparation time :  10 mins

Cooking time         :  30 mins

Serves                         : 2

Ingredients:

• Cooked Basmati rice    - 4 cups
• Tomato                           - 3 medium, chopped
• Onion                              - 1 medium, chopped
• Green chilli                    - 3, chopped
• Grated ginger                - 1 tsp
• Curry leaves                   - 10/12
• Chana daal                     - 1 Tbsp
• Urad daal                       - 1 Tbsp
• Red chilli                        - 2
• Ground nut                    - 2 Tbsp
• Mustard seeds               - 1 tsp
• Hing                                - 1 pinch
• Turmeric powder          - 1/2 tsp
• Red chilli powder         - 1/2 tsp
• Oil                                    - 2 tsp
• Salt                                  -  to taste

Method:

1. Heat oil in a pan. Temper with red chilli, mustard seeds. Add hing.

2. When mustard starts spluttering add grated ginger, curry leaves, chana daal, urad daal and ground nuts.

3. When daal turns little brownish add chopped onion and green chilli. Cook till onion turns translucent.

4. Add chopped tomato. Cook till tomato turns mushy and is cooked.

5. Add turmeric powder, red chilli powder. Mix well and saute till masala is cooked well.
6. Add cooked rice. Add salt. 

8. Mix well so that rice is evenly coated with masala. Cover and cook for few minutes.

9. Garnish with chopped coriander. Serve hot with pickle.

Chhole Masala - Kabuli Chana masala

Preparation time :  10 mins

Cooking time         :  60 mins

Serves                         : 5

Ingredients:

• Chhole(chickpea)     - 1 and 1/2 cups
• Onion                          - 1 cup, chopped
• Tomato                       - 1 large, chopped
• Green chilli                - 3, chopped
• Ginger paste              - 3/4 tsp
• Garlic paste               - 1 tsp
• Turmeric powder     - 1/2 tsp
• Red chilli powder     - 1 tsp
• Cumin powder          - 1/2 tsp
• Coriander powder    - 1 tsp
• Chhole masala          - 1 tsp
• Bay leaf                      - 2
• Cloves                         - 5/6
• Cinnamon stick        - 2 inch
• Green cardamom     - 3
• Black pepper corns  - 8/10
• Oil                               - 2 tsp
• Salt                              - to taste

Method:

1. Soak the chickpeas overnight totally immersed in water.

2. In a pressure cooker add chickpeas and salt. Add water. Cook for 3-4 whistles. Let the pressure go away of its own. Drain the excess water and keep for later use.

(You can also boil the chickpeas in a deep vessel if not using pressure cooker. Boil till chickpeas are cooked and tender).

3. Heat oil in a pan/kadai.

4. Temper with whole spices(bay leaves, cloves, cinnamon, green cardamom, black pepper corns).

5. When spices release aroma add chopped onions. Cook till onions turn translucent.

6. Add chopped tomato and green chilli. Cook till tomato turns mushy and is cooked.

7. Add ginger and garlic paste and saute for a minute.

8. Add turmeric powder, red chilli powder, cumin powder, coriander powder. Cook for some more time till masala is cooked and releases oil.

9. Add the boiled chickpeas and fry with the masala for a minute.

10. Add the drained excess water used for boiling the chickpeas. 

11. Add salt, chhole masala. Mix well. Cover and cook on high flame and bring the gravy to boil. 

Adjust the cooking time as per the consistency of gravy you need.
12. Serve hot chhole masala with jeera rice or roti.